Lemongrass Thai Stew

lemongrass thai 2.jpg

This has quickly become a staple in our home. It's delicious and easy to make. Perfect for meal prep as it freezes really well. 


  • 2 teaspoons coconut oil
  • 5 cloves garlic (minced)
  • 1/2 large white onion (chopped)
  • 1 red pepper (chopped)
  • 1 cup frozen green peas
  • 1 heaping cup carrots (chopped)
  • 2 stalks lemongrass, white part only (minced, most specialty grocery stores will have it)
  • 1 tbs ginger (grated)
  • 3 tbs fresh basil (chopped)
  • 2 tbs green curry paste
  • 1/2 tsp turmeric
  • 1 can coconut milk
  • 1/2 cup vegetable broth
  • 1 can chickpeas or more (rinsed)
  • 1 tsp coconut amino (or soy sauce)
  • 1 lime (fresh juice)
  • Salt to taste
  • To garnish: fresh chopped cilantro
  • 1 cup cooked brown rice or quinoa


  1. Heat oil in a large pot over medium heat. Add in garlic, onion, lemongrass, carrots, fresh ginger, and diced basil. Fry for about 5 minute until onions begin to brown. Next add in green curry paste and turmeric and stir for 30 seconds.
  2. Add in coconut milk, broth, chickpeas, coconut aminos, lime juice, salt and red pepper. Stir well. Bring to a boil, then reduce heat to low and simmer uncovered for about 20 minutes. Stir in frozen peas and cooked rice or quinoa.
  3. Garnish with fresh cilantro.